Fall Session: Week 4 Boxletter

  • Hand Grown Greens Radish Shoots
  • Brussels Sprouts
  • Shallots
  • Potatoes
  • Mixed Roots (Carrots, celeriac, turnips, parsnips, beets)
  • Sugar Pie Pumpkin
  • Braeburn Apples (regular share only)
  • Soft Spring Wheatberries
  • Bouquet Garni (Sage, thyme, rosemary, winter savory)

*as always this list may change a bit once we get out in the fields to harvest\ (i.e. there is no bayleaf in your boxes this week, despite what the print boxletter may say.  sorry!)

 

Recipes

 This week’s box has just about everything you need if you forgot something at the grocery store come Thanksgiving.  We have a nice little mix of herbs for you to flavor your veggies and turkey with.  We are also handing out wheatberries this week.  These are the unground wheat that make our flour. Great in the stuffing recipe below or in any kind of grain salads you may have up your sleeve.

Happy eating!

-Liz

 

Whole Pumpkin with Cran-Apple Walnut Wheatberry Stuffing

Turkey not your thing?  Stuffing a squash with chewy wheatberries mixed with tangy cranberries and sweet apples, is just about the next best thing.  This would be a great main for your veggie friends or a perfect side dish as well. 

 

1 cup wheatberries

3 tablespoons extra-virgin olive oil

1 medium shallot finely chopped

3 celery stalks finely chopped

3-6 garlic cloves finely chopped

1 tablespoon minced fresh herbs (thyme, sage, rosemary, savory)

kosher salt and Freshly ground black pepper

2 apples, medium dice

¾  cup low-sodium vegetable broth, chicken broth, or water

½ C dried cranberries

¼ cup roughly chopped fresh flat-leaf Italian parsley

¼ cup walnuts toasted and finely chopped

2 small pie pumpkins or other small whole squash, halved and seeded

Bring a large pot of heavily salted water to a boil over high heat. When it boils, stir in farro and cook until just tender, about 15 to 20 minutes. Drain well and place in a large bowl. (Can be done up to 1 day ahead.)

Heat the oven to 375°F and arrange a rack in the middle.

Heat oil in a large frying pan over medium heat. When it shimmers, add the shallot, celery, garlic, and herbs then season with the kosher salt and freshly ground black pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 5 minutes.

Remove from heat and stir in the apples, grains, broth, cranberries, parsley, walnuts, and some freshly ground black pepper. Divide filling among pumpkins or place in 2 quart baking dish, drizzle with a bit of olive oil, and bake until the filling is heated through, 15 minutes. Serve hot or warm.

 

Herbed Roasted Roots

One of the easiest sides you could ever make for the holidays.  All the veggies can be chopped ahead of time (like a day or so) and really could be roasted off while the big bird rests.  Or you can roast them ahead of time, wrap them in foil and reheat just a bit right before serving.  The honey and vinegar really help the flavors pop and keep the meal from being too ‘one note’ as many big meals can tend to do.  Feel free to alter the amounts or varieties of roots, make it work for what you have and what you like. 

1 lb carrots, peeled, halved and cut into 1” chunks

1 lb parsnips, peeled, halved and cut into 1” chunks

1 lb turnips, peeled and cut into 1” chunks

1 lb celeriac, peeled and cut into 1” chunks

2 good sized shallots, quartered and separated a bit

Olive oil

Salt and pepper

4-5 garlic gloves, finely minced

2T chopped herbs, thyme, rosemary, sage, savory

1 T honey

1 tsp apple cider vinegar

 

Preheat oven to 425.  Mix all the veggies with a glug or two of olive oil, season with salt and pepper and herbs and mix to combine.

Spread in a single layer on a baking sheet, roast until almost tender, about 25 minutes.  Mix chopped garlic in and continue roasting another 10 minutes or so.

Remove from oven and drizzle with honey and vinegar.

 

Fresh Pumpkin Pie

You can really make a pie from these pumpkins!  If you have any Jubilee flour hanging around you, it makes a great whole wheat pie dough as well.  Typically you will want to strain your puree a bit before making the pie or it may not set up quite right.  It will still taste great but it will just be a little looser.  You know what makes a great topping for this?  A little bourbon whipped cream.  Mix a tablespoon or so of bourbon in with your heavy whipping cream, a pinch of sugar and beat it until you get nice soft peaks.  You can surely do this with a handheld or electric mixer, but I always like the challenge of whisking by hand.  I mean, you’re eating pie it’s nice to feel like you’ve gotten a bit of a workout ahead of time.  😊

 

1 pie pumpkin, cut in half, seeds removed

Preheat oven to 375.  Place pumpkin halves cut side down and roast for 30-45 minutes till a knife can easily pierce through the shell of the pumpkin.  Remove from the oven and let cool till easily handled.  Scrape the flesh out and give it a few whirs in a food processor.  You’ll need 2 cups for the following recipe.  If you have time, a quick strain of the puree in cheesecloth will help thicken and give you a more solid final pie.

 

1/2 cup granulated sugar

1/2 cup brown sugar

1 tablespoon Unbleached All-Purpose Flour

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon freshly ground black pepper (optional)

3 large eggs, beaten

2 cups pumpkin puree

1 1/4 cups light cream or evaporated milk

Your Favorite Single Pie Crust Recipe or refrigerated dough

In a large mixing bowl, whisk together the sugars, flour, salt, and spices.

In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.

Lightly grease a 9″ pie pan that’s at least 1 1/2″ deep. Roll the pie dough out to a 13″ circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.

When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.

Bake for 45 to 50 minutes, until the filling is set 2″ in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

 

From King Arthur Flour


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